Cheese Balls

How it scored 3 / 100

Nutrition snapshot

Ingredients 28 listed

• 1 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 4 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 5 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 6 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 7 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 10 Buttermilk Solids
  Dried solids obtained from buttermilk (the liquid remaining after churning butter); supplies milk proteins, lactose, and milkfat.
  Low
• 11 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 12 Disodium Phosphate
  Disodium phosphate (sodium hydrogen phosphate) — sodium salt of phosphoric acid.
  Moderate
• 13 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 14 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High
• 15 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 16 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 17 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 18 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 19 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate
• 20 Fat
  Generic umbrella term for solid lipids; may refer to many specific animal or vegetable fats.
  Low
• 21 Corn
  Edible cereal grain from Zea mays.
  Safe
• 22 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 23 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 24 Safflower
  The plant Carthamus tinctorius; its seeds yield safflower oil and its florets are used as a colorant.
  Safe
• 25 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 26 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 27 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 28 Cottonseed
  Seed of Gossypium spp. cotton plants; processed into oil, meal, and refined protein.
  Low